Deirdre’s Eat the Rainbow Salad Sticks
Serves: As many as you like!
Prep time: 5 mins
Cherry or plum tomatoes (or tomatoes chopped into bitesize pieces)
(Yellow) peppers, chopped into bitesize chunks
Large leaf salad like iceberg or romaine or butter lettuce
Fresh blueberries (grapes or pitted black olives work well, too)
Carrots, sliced thickly
Veg Portions / Serving: 1
Recipe and photography by Deirdre Doyle | thecoolfoodschool.ie
Salad sticks are a fun, attractive and engaging way to get kids more excited about veg! Perfectly portable, they are great for summer campouts, travel, picnics, lunchboxes and BBQs. Get the kids making these salad sticks this summer – it’s as fun to make as it is to eat. Why not come up with your own favourite combinations and share them with us on social, tagging @VegPowerUK and #SaladSticks.
Thread prepped ingredients onto skewers to make salad sticks, alternating the ingredients whichever way you like.
Serve as is or better yet, with a favourite dip.
Still got ingredients leftover? Toss the remaining chopped ingredients together for a more ‘traditional’ salad and drizzle with dressing (and fresh chopped herbs if you like) just before serving. To keep it portable, make sure you keep the salad ingredients (and herbs, if using) in a separate container to the dressing and add at the last minute to keep everything fresh and crisp. Chopped peppers, grilled halloumi or feta or cubed hard cheese, chopped watermelon, cooked meat or fish or beans/lentils, croutons/torn bread or chopped celery are all great additions if you have them.
Kids in the kitchen:
Kids can really take charge here, which is part of why salad sticks are so popular with them! Make sure to prep any chopped ingredients for them, and keep an eye on their fingers around the sharp end of the skewer, but otherwise let them build it themselves. Help them with any harder ingredients.